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Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham Cover

Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham

Journal of Veterinary Research
Volume 58 (2014): Issue 1 (March 2014)
By: Małgorzata Ewa Szczawińska,  Jacek Szczawiński and  Adriana Łobacz  
Open Access
|Mar 2014

Authors

Małgorzata Ewa Szczawińska

malgorzata_szczawinska@sggw.pl

Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

Jacek Szczawiński

Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

Adriana Łobacz

Department of Dairy and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
DOI: https://doi.org/10.2478/bvip-2014-0008 | Journal eISSN: 2450-8608
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Language: English
Page range: 47 - 56
Published on: Mar 25, 2014
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
ham,
Salmonella Enteritidis,
growth,
predictive microbiology
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 2014 Małgorzata Ewa Szczawińska, Jacek Szczawiński, Adriana Łobacz, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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